I’ve recently become a fan of homemade gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!
Cooking in a cast iron skillet brings me such satisfaction. There’s just something wonderful about that heavy skillet and being able to cook on the stove and then transfer your dish to the oven. I love roasting vegetables in it, whether potatoes, stir-fry, or Brussels spouts.
Homemade Gnocchi is easy to make, however I recommend preparing the gnocchi ahead of time and freezing it for later use. That will make this skillet recipe even easier! Of course, you may also use purchase fresh or frozen gnocchi from the grocery store. See my recipe for Homemade Potato Gnocchi Here.
This recipe is also very adaptable for using items in your refrigerator. Use some or all of the suggested vegetables. If you don’t have any bell peppers, feel free to disregard them. Not a fan of mushrooms? Don’t put them in. The side dish will still be fabulous!
Ingredients for Skillet Gnocchi and Brussels Sprouts
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A Note About Brussels Sprouts
Brussels Sprouts are not bitter.
You may be in the camp of diners who believe that Brussels Sprouts are horrible, bitter things. Years ago, I was, too. But then something changed.
Today’s varieties are much milder, thanks to the dedicated efforts of Dutch food scientists who cross-pollinated the older breeds of Brussels sprouts with newer strains. Through much trial and error, they came up with plants that yield a milder, and delicious flavor.
So, if you haven’t cooked Brussels sprouts in a while, give them another try! I think you will be pleasantly surprised at how wonderful they are! Try this recipe for Roasted Brussels Sprouts (with Bacon)!
Instructions for Making This Recipe
If you’re making your own gnocchi, go ahead and do that first, allowing plenty of time for baking the potatoes and forming the small pieces of pasta. See my recipe for Homemade Potato Gnocchi Here.
Preheat oven to 425°F. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.
Halve an onion, and then thickly slice. Sometimes I like to use a red onion for extra color. If opting to use a red bell pepper, coarsely chop. Mince the garlic.
Place all in the bowl with the sprouts. Add the fresh or frozen gnocchi to the vegetables.
Roasting the Vegetables
Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables and gnocchi. Carefully mix until everything is covered with a nice sheen of oil.
In a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down, working in batches, if necessary. Cook until the Brussels sprouts and gnocchi begin to brown, 2-3 minutes.
Try not to overcrowd the skillet, which makes cooking harder. It’s best to cook in batches or work with a larger skillet. The dish will still taste delicious, but may not look as nice in the end. Please learn from my mistakes!
Place the skillet in the preheated oven and continue to cook for 12-15 minutes, tossing a few times so sprouts brown on all sides.
Remove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables. Season with more kosher salt and freshly ground black pepper as needed.
Serve immediately. This recipe will serve 4-6 people.
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Skillet Gnocchi and Brussels Sprouts
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Ingredients
- 16 oz Brussels sprouts (trimmed and halved)
- 16 oz gnocchi (frozen, shelf-stable, or freshly made) (about 2 cups)
- 1 cup sweet onion or red onion (sliced)
- 4 whole white mushrooms (sliced)
- 1/2 medium red bell pepper, chopped (optional)
- 5 cloves garlic (minced)
- 4 tablespoons Extra Virgin olive oil (divided)
- 3 tablespoons butter
- 1/2 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 large lemon (freshly squeezed)
Instructions
- Preheat oven to 425℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a large bowl.
- Halve an onion, and then thickly slice. If opting to use a red bell pepper, coarsely chop. Mince the garlic.
Roast the Vegetables
- Place the prepared vegetables in the bowl with the sprouts. Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables. Carefully mix until everything is coated with a nice sheen of oil.
- In a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down for the brussels sprouts. Cook until they begin to brown, 2-3 minutes.(Try not to overcrowd the skillet. If necessary, work in batches until all of the vegetables have a nice start for browning.)
- Place the fresh or frozen gnocchi in the same bowl and mix into any remaining oil. Add gnocchi to the vegetables and gently stir to combine.
- Place the skillet in the preheated oven and bake for 12-15 minutes, gently tossing a few times so sprouts and gnocchi brown on all sides.
- Remove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables.
- Season with more kosher salt and freshly ground black pepper as needed. Serve immediately. This recipe will serve 4-6 people.
Notes
Nutrition
One of my favorite flavor combos, plus I know that it will be cooked to perfection on your site. Yum!
Thanks. We do indeed love gnocchi and brussels sprouts!